My family can’t get enough of this summer Gazpacho soup, says Juhee Jhalani, licensed psychologist in private practice from New York City. This simple refreshing soup can be made ahead of time. Traditional Gazpacho is made from all raw vegetables but cooking the vegetables just for a few minutes accentuates their flavor a tad bit. Feel free to make it your own with your family-favorite toppings, said Juhee in her interview with Gossip About Food. Her cheerful personality and passion for life has always been a positive influence to her friends and family members. Juhee is extremely talented when it comes to anchoring big events, hosting parties and cooking delicious food.
INGREDIENTS
4 medium roma tomatoes or tomatoes-on-the-vine, cored and diced
1/2 red bell pepper, cored and diced
1 small cucumber, peeled and seeded
2 stems celery, diced
1/2 red onion, peeled and diced
1 beetroot, peeled, boiled, and finely chopped (can also be roasted)
3 garlic cloves, chopped
2 tbsp extra-virgin olive oil
sea salt
fresh ground pepper
FOR SERVING
1 beetroot, peeled, boiled, and finely chopped
1/2 cucumber, peeled and finely chopped
2 stems of celery, diced
few springs of dill (can also use mint, thyme, basil or your favorite herb)
splash of extra-virgin olive oil
roasted ground cumin
sea salt
freshly ground black pepper
DIRECTIONS
FOR THE SOUP
Step 1
Heat olive oil in a pan and add garlic. Then, add chopped onions, red bell pepper, celery, beetroot, and tomatoes. Sauté on a medium flame for a minute or two until the vegetables get slightly tender and add salt and pepper to taste. Stir and let it cook for a few minutes.
Step 2
Combine the vegetables in a blender and mix until soup reaches your desired consistency. Add water as needed while blending but keep the texture a bit thick and not too watery. Once done, transfer the soup in a container, set aside, and let it chill in the refrigerator for at least 4 hours.
Step 3
Take a bowl and add chopped cucumber, celery, dill, and beetroot. Then add olive oil, salt, and black pepper. Mix it well and let it sit in the fridge for a few hours too.
FOR ASSEMBLY OF THE SOUP
Step 4
Chill the serving soup bowl or mug in the fridge. Place a few teaspoons of the vegetable mixture in the cooled soup bowl. Then, gradually pour the chilled Gazpacho in the bowl, covering the vegetables fully. Garnish with some cream, a spring of dill, ground cumin and a drizzle of olive oil. Enjoy!
